The first thing you will do is take off the gasket seal (the little rubber lining in the lid) in your instant pot lid. Otherwise your yogurt will taste like the last thing you cooked. Since you don't need it for the process, just set it aside.

Next you are going to pour in 1/2 gallon of milk.

Turn on the "Sauté" function on the instant pot. I have the time on this function set to 30 minutes, but you usually don't need that much.

Then you will stir the milk occasionally, letting it cook and get up to the temperature 180 degrees Fahrenheit. To test the temperature I put this candy thermometer in the pot while it's cooking, and I keep an eye on it as I am stirring.

If you choose to keep your thermometer in the pot while it's cooking, just be sure to lift it up when you check the temp so that it is just taking a temp reading of the milk itself, not the bottom of the pot which could be hotter than the milk. Therefore giving you an inaccurate reading.

One it has reached 180 degrees, turn off the instant pot and let the milk cool back down to 115 degrees. This can take up to 40 minutes.

Recheck the temp again with your thermometer. If it is at 115, it's time to add the yogurt.

Take 1/4 cup yogurt from you previous container of yogurt and stir it into the heated milk.

Put the lid on the Instant Pot and press the "Yogurt" function.

Set the time on this function for at least 8 hours. You can set it for more if you need more of the lactose to be digested. I usually set mine for 14 hours or more.

When your yogurt is done, use your canning funnel and jars to store in the refrigerator. It should be good in the fridge for up to three weeks!